Tonight’s dinner was quick and easy, made from about a half left over chicken. We had grabbed one of those whole roasted chickens at the store and had it with ceaser salad last night.
Leftover Chicken Soup
1/2 a chicken, cooked, deboned and chopped roughly
3 cups water
1/2 onion, chopped roughly
1-2 cups of a veggie (carrots, cabbage, celery, lettuce, potatoe, taro, water chestnuts, bamboo) chopped appropriately
1 package instant onion soup mix
3 tablespoons soy sauce
4 bundles of mung bean noodles
1 tablespoon miso paste
Put soup mix, onion, veggies, soy sauce and water in the pot, bring to a boil. Add chicken and noodles, return to a boil. Boil about 2-3 minutes. Remove from heat and stir in miso paste. Let rest a few minutes and enjoy.
It is a really simply recipe. Tonight I substituted garlic and herb soup mix for the onion instead. You could use any noodle you like, even ramen. I keep the fridge full of tupperware stocked with pre-chopped veggies. So it took me almost 9 minutes to prepare dinner.
It is hot here! Like I could fry eggs on the hood of my car hot. The old-folk talk not only consists of who died, but of who got heat stroke. So, in longing for colder climes and the days when my crock pot bubbles up warm, hearty soups I am cleaning up my recipes. Here is a yummy recipe for Adobo
Chicken and Pork Adobo
1 cup cider vinegar
1 cup water
2-8 cloves peeled and crushed garlic
2 teaspoons salt
2 bay leaves
1 teaspoon freshly ground black pepper
1 medium onion, chopped
1 lb chicken thighs
2 lbs pork butt, cut into 1 inch cubes
1 Tb soy sauce
A little bit of vegetable oil
Put everything but the oil in the crock pot and cover. Cook on high for about 2 hours, or low for about 4-6. Whatever it takes your crock pot to get the meat to melt-away soft.
Pour out the sauce into a skillet and reduce. If you are in a hurry you can also just stir in some thickener. Put the oil over the meat in the crock and pop in the oven under the broiler to brown it. When the sauce is thickened and the meat is brown, pour the sauce over the meat and serve hot or cold with rice and tortillas. Keeps fine when made ahead, it is great the next day too.
You might notice my recipe calls for no chili or other hot spice. That is because I have a pepper allergy. So if you want to add chili powder or other peppers, feel free.